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Thursday, August 23, 2012

Green Goddess Salad With Mint Yogurt Dressing

My mom bought me this awesome cookbook, Delicious Salads, An Irresistible Collection of Perfect Salads by: Love Food. This salad cookbook has unique, artistic salads. Each recipe has gorgeous colorful photographs that make my mouth water every time I look at them. This was the first recipe I have made from this cookbook. It was a great salad to have with my Perfect Steak and Mushrooms dish. I can't wait to try more recipes from this book; I highly recommend this cookbook to help spice up your salads.

Green Goddess Salad With Mint Yogurt Dressing is not your typical Green Goddess recipe. It has a perfect marriage of green veggies. The crunchy green peppers, zucchini, and green beans are perfect with the bold, spicy watercress. The mint yogurt dressing is the ultimate creamy topping; it accommodates all of the veggies, it is simple to make, and adds protein and calcium to your salad.

1 cup plain yogurt or Greek yogurt (Note, using Greek will make it very thick)
1 garlic clove, minced
2 tablespoons chopped, fresh mint
(I used peppermint because it's growing on my porch; any mint will be great)
pepper to taste

Directions:

1) Cook cut zucchini and beans in a pan of lightly salted water for 7-8 minutes. Drain the water and shock the veggies in an ice bath to stop the cooking process. This also helps to keep their bright green color.
2) Mix zucchini and beans with green bell pepper strips together in a large serving bowl.
3) Add watercress on top right before serving.
4) To make the dressing, mix yogurt, garlic, and mint in a small bowl. Season with pepper to taste.
5) Put dressing into a small serving bowl with a spoon for guests to add to their salad as they wish. If there is any salad left over, it keeps fresh better if the dressing is separate from the salad.